Description

Streptococcus thermophilus Isolation HiVeg™ Agar is recommended for determining the ratio of Streptococcus thermophilus and Lactobacillus bulgaricus. Symboitic activity and equal population of Streptococcus thermophilus and Lactobacillus bulgaricus is essential for optimum consistency, flavour and odour generation during yoghurt production. Increase in the numbers of either species can lead to defects in the yoghurt characteristics. This medium is prepared by replacing animal peptones with vegetable defined peptones to avoid BSE/TSE/GMO risk.